Japanese cotton cheesecake

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Japanese cotton cheesecake

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Ingredients

Japanese cotton cheesecake

3 --- egg white
40 g sugar
35 g Butter
160 g cream cheese
60 g Milk
3 --- egg yolk
35 g Self Raising Flour

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6

1h 30min

Preparation 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 31
9
Japanese

Recipe's preparation

Meringue (Please do preparation step at the bottom first)

1. In a clean dry

(make sure no oil and liquid), attach butterfly.
2. Whip egg white and a tsp of vinegar at speed 3, 4 minutes or until achieving a soft peak. During the whipping, add sugar spoon by spoon along the way.
3. Remove from

and leave aside.

Batter

1. Add butter, cheese, egg yolk and milk into

. 60c speed 4 for 2 mins.
2. Sieve self raising flour into

. Speed 4 for 1 min. Might need to scrap down flour on the side once.

Mixing

1. Add meringue in 3 portions into batter. Stir gently and avoid over mixing.
2. Pour mixture into mold and bath bake for 60 mins.
3. Finally, broil at 180c for 2 mins.

Preparation

1. Preheat oven at 120c and line baking mold with baking paper.

Accessories you need

Butterfly
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.